Sunday, June 08, 2014

Mung Dal with Cauliflower Garnished with Dried Fenugreek Leaves

I took one of Mum's recipes that was served when we had guests for dinner and took it up a notch with the addition of dried fenugreek leaves (kasuri methi). This gives a depth of flavour to the lentils that is hard to resist!

1 cup mung dal
1 cauliflower, cut into bite size pieces with stems attached
2 Tbsp. vegetable oil
1 Tbsp. ginger paste
½ tsp. shah jeera or jeera/cumin seeds
½ tsp. turmeric powder
2 Tbsp. kasuri methi (dried fenugreek leaves)
salt to taste
1 tsp. ghee (clarified butter)
2-4 green chillies, slit in half

  1. Wash mung dal in several changes of water and soak in warm water for half an hour.
  2. Bring 4 cups of water to a boil, add soaked and drained dal and boil until tender.
  3. Meanwhile, heat oil in a saucepan and fry shah jeera till seeds sputter.
  4. Add cauliflower florets, top with ginger paste and turmeric.
  5. Stir till everything is well combined and cook on medium heat until cauliflower is golden brown and soft.
  6. Pour cooked dal over cauliflower, add kasuri methi and 1/2 cup hot water. 
  7. Bring dal back to a boil, simmer for 10-15 minutes and adjust salt to taste.
  8. Garnish with ghee and green chillies and serve with hot basmati rice, naan or tortilla.

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